Giant Chocolate Chip Cookie

  • serves 30

This extra-large chocolate chip cookie comes out of the oven all crisp around the edges and gooey in the center and is just sweet enough. You can serve it warm and top it with a couple of scoops of vanilla ice cream, or let it cool, break it into pieces, and serve it as individual cookies.

5 Ratings
Directions for: Giant Chocolate Chip Cookie


8 Tbsp (1 stick) butter, at room temperature, plus more for greasing the pan

½ cup packed light brown sugar

2 tsp organic cane sugar

2 large pasture-raised eggs, lightly beaten

2 Tbsp milk (ideally taw or non-homogenized grass-fed)

1 ½ tsp vanilla extract

2 cups home-milled soft white wheat flour (see note) or organic whole wheat pastry flour

¼ cup oat flour

1 tsp fine sea salt

¾ tsp baking soda

1 ½ cups chopped dark chocolate, 65% cacao or higher

1 ½ cups almonds or walnuts, crushed


1. In a large bowl, use a wooden spoon to cream the butter and sugars together just until smooth. Add the eggs, milk, and vanilla and mix until well incorporated.

2. Combine the flours, salt, and baking soda in another bowl and gradually stir the dry ingredients into the butter mixture. Fold in the chocolate and almonds.

3. Butter a 10-inch cast-iron skillet or cake pan. Spread the cookie dough mixture in the pan. Refrigerate for at least 1 hour.

4. Preheat the oven to 350°F.

5. Bake until the cookie is golden brown, about 25 minutes. Let stand for 10 minutes and serve. Leftovers can be stored in an airtight container for up to 4 days.

Tips and Substitutions

Makes one 10-inch cookie or about 30 individual cookies.

Notes: You can adjust the preparation method to make individual chocolate chip cookies: Line a baking sheet with parchment paper. Form rounded tablespoon-sized balls of dough and place on the baking sheet about 3 inches apart. Refrigerate for at least 1 hour or overnight. Bake at 350°F. After 10 minutes, press the cookies flat with a spatula and bake until golden brown, about 5 minutes more. Let stand for 10 minutes before serving.

How to Mill Your Own Flour

To grind your own flour, the first thing you need is a good mill. After much research, I bought the Komo Mill Duet. It isn’t cheap ($400 to $1,000, depending on specifications), but I use it almost every day—and since it’s made from wood, it looks pretty sitting on my kitchen counter. I’ve also tried the Family Grain Mill, which costs between $150 and $550. It’s easy to assemble and clean and it doesn’t take up much space.

Once you own a mill, you’ll discover that not only is the milling process fun, but it’s also satisfying to know how healthy grinding your own grain is. You’ll find it convenient and economical to buy grains in bulk, either directly from a local farm or online. I buy 40-pound bags and store them in large airtight buckets to keep out bugs and moisture. For easy access, I keep large mason jars, labeled by grain, in my pantry. When I need a particular grain, I simply pour the grain into the mill chute and grind it into fresh flour. The benefits of milling your own flour are numerous, but here are a few.

Cost: Grinding flour is more economical than buying it already ground, since grains are cheaper than flour—especially when purchased in bulk.

Flavor: The authentic flavor of home-milled flour is much more distinct than the bland taste of commercial flour.

Health: The germ has been removed from commercially ground flours. This part of the grain contains healthy, nutritious oils. It is removed to extend the shelf life of the grain/flour, which would otherwise go rancid within a day or so once the grain is milled.

Variety: Once you start buying your own grain, you’ll find many different varieties, each with its own unique taste and health benefit. By grinding your own grains, and even mixing them, you can create flours that you may not find commercially.

Source and Credits

Excerpted from Savor by Ilona Oppenheim (Artisan Books). Copyright © 2016. Photographs by Ilona Oppenheim.

See more: Bake, Chocolate, Dessert, Eggs/Dairy, Snack


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